Shepherd's Pie

with Green Beans & Mushrooms

In the late 18th Century, potatoes (native to the Americas) finally won favor in the U.K. One of the most delicious results was shepherd’s pie­—now a classic comfort food. So named for its use of lamb, it consists of a hearty filling baked under a crust of mashed potatoes. We’re making our filling with lamb, beef, green beans and mushrooms, all simmered in a flavorful sauce. And our crust features perfectly-textured Yukon Golds. If you’d like, use a fork to create a crisscrossing pattern in the surface of your pie before it goes into the oven!

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Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and large dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem ends of the green beans; cut the green beans into ¼-inch pieces.

2
Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the sour cream, ¾ of thebutter and half the green tops of the scallions; season with salt and pepper. Using a fork, mash to your desired consistency.

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Season with salt and pepper.

5
Make the filling:

Add the green beans, white bottoms of the scallions, tomato paste and spice blend to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and the beans are bright green. Add the cooked lamb and beef, Worcestershire sauce, remaining butter and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.

6
Finish the pie & serve your dish:

Transfer the filling to a baking dish. Using a spatula or fork, evenly spread the mashed potatoes over the filling. Sprinkle with the cheese; season with salt and pepper. Bake 12 to 15 minutes, or until the edges of the potatoes are lightly browned. Remove from the oven and let stand for at least 2 minutes before serving. Garnish with the remaining green tops of the scallions. Enjoy!

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Shepherd's Pie

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1
Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and large dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut the mushrooms into bite-sized pieces. Cut off and discard the stem ends of the green beans; cut the green beans into ¼-inch pieces.

2
Cook & mash the potatoes:

Add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, stir in the sour cream, ¾ of thebutter and half the green tops of the scallions; season with salt and pepper. Using a fork, mash to your desired consistency.

Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until browned. Season with salt and pepper.

5
Make the filling:

Add the green beans, white bottoms of the scallions, tomato paste and spice blend to the pan of mushrooms; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and the beans are bright green. Add the cooked lamb and beef, Worcestershire sauce, remaining butter and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Remove from heat and season with salt and pepper to taste.

6
Finish the pie & serve your dish:

Transfer the filling to a baking dish. Using a spatula or fork, evenly spread the mashed potatoes over the filling. Sprinkle with the cheese; season with salt and pepper. Bake 12 to 15 minutes, or until the edges of the potatoes are lightly browned. Remove from the oven and let stand for at least 2 minutes before serving. Garnish with the remaining green tops of the scallions. Enjoy!

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